Ingredients
1 bone-in turkey breast (5 to 6 pounds)1/4 cup fresh parsley sprigs1/4 cup fresh basil leaves3 tablespoons butter4 garlic cloves, halved1/2 teaspoon salt1 medium lemon, thinly sliced1 medium orange, thinly sliced1 tablespoon cornstarch2 tablespoons water1 cup orange juice1 teaspoon grated orange zest1 teaspoon grated lemon zest1/4 teaspoon pepper
Preparation
Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes.
Meanwhile, pour pan drippings into a measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Add the orange juice, orange zest, lemon zest, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
